Ingredients

• 1/2 cup sweetened shredded coconut, plus extra for garnish
• 3 cups dulce de leche ice cream (18 ounces / about 6 medium scoops)
• 1 cup unsweetened coconut milk
• 1/4 teaspoon salt
• 1 ounce dark rum, or more to taste
• Chocolate syrup for lining glass
• Garnish: whipped cream, shaved dark chocolate, additional toasted coconut

Directions

1. Toast coconut in a small skillet over medium heat, stirring frequently, until just golden, around 10 minutes. Set aside.

2. Add ice cream, coconut milk, salt, and rum to a blender. Purée until smooth. Add 1/2 cup toasted coconut, pulse briefly to mix but do not purée.

3. Line serving glasses with chocolate syrup. Divide milkshake among serving glasses and top with whipped cream. Shave dark chocolate onto each milkshake. Garnish with toasted coconut and serve immediately.

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